[PHNUTR-L] A little wine boosts omega-3 in the body: Researchers find a novel mechanism for a healthier heart

[Kathrynne Holden]

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Public release date: 4-Dec-2008
http://www.eurekalert.org/pub_releases/2008-12/cu-alw120408.php

Contact: Americo Bonanni
bonanni at filemazio.net
39-347-930-5981
Catholic University

A little wine boosts omega-3 in the body: Researchers find a novel 
mechanism for a healthier heart

Results from the European study IMMIDIET show that moderate wine intake 
is associated with higher levels of omega-3 fatty acids considered as 
protective against coronary heart disease

Moderate alcohol intake is associated with higher levels of omega-3 
fatty acids in plasma and red blood cells. This is the major finding of 
the European study IMMIDIET that will be published in the January issue 
of the American Journal of Clinical Nutrition, an official publication 
of the American Society for Nutrition and is already available on line 
(www.ajcn.org ). The study suggests that wine does better than other 
alcoholic drinks. This effect could be ascribed to compounds other than 
alcohol itself, representing a key to understand the mechanism lying 
behind the heart protection observed in moderate wine drinkers.

The IMMIDIET study examined 1,604 citizens from three geographical 
areas: south-west London in England, Limburg in Belgium and Abruzzo in 
Italy. Thanks to a close cooperation with General Practitioners of these 
areas, all participants underwent a comprehensive medical examination, 
including a one year recall food frequency questionnaire to assess their 
dietary intake, alcohol consumption included.

Omega-3 fatty acids, mainly derived from fish, are considered as 
protective against coronary heart disease and sudden cardiac death, thus 
their high blood concentration is definitely good for our health.

Now European researchers found that moderate alcohol drinking acts like 
a 'trigger', boosting the amount of omega-3 fatty acids in our body.

"Several studies have shown that moderate alcohol consumption, including 
wine, is associated with protection against coronary heart disease and 
ischemic stroke - says Romina di Giuseppe, lead author of the study, 
from the Research Laboratories at Catholic University of Campobasso - 
Although the mechanisms are not completely defined, there was some 
evidence that alcohol intake might influence the metabolism of essential 
polyunsaturated fatty acids, as omega-3. That is exactly what we found 
in our population study. People drinking moderate amounts of alcohol, 
one drink a day for women and two for men, had higher concentration of 
omega-3 fatty acids in plasma and red blood cells independently of their 
fish intake".

However important these results appear to be, the best is yet to come. 
Researchers from Catholic University of Campobasso, in Italy, and from 
University of Grenoble, in France, turned their attention on the variety 
of alcoholic beverages consumed in order to see whether the high levels 
of omega-3 fatty acids detected might be ascribed to alcohol itself or 
to other substances.

"From our previous studies we know that association between wine 
drinking and increased concentration of omega-3 fatty acids have been 
observed – says Michel de Lorgeril, from the University of Grenoble, 
partner of the IMMIDIET project and co-leader of the study - 
Nevertheless, it was not possible to separate the effects of wine from 
those of beer or spirits. Our study of 3 populations with different 
dietary habits and different consumption of alcoholic beverages types 
allowed us to explore this aspect.".

"Analysis carried out on different alcoholic beverages –argues Licia 
Iacoviello coordinator of the IMMIDIET study at Catholic University of 
Campobasso - showed that the association between alcohol and omega-3 
fatty acids was present in both wine drinkers and beer or spirits 
drinkers. However, the association was stronger between wine drinking 
and omega-3 fatty acids levels. This suggests that components of wine 
other than alcohol is associated with omega-3 fatty acids concentration. 
We may guess this effect can be ascribed to polyphenols".

Polyphenols are naturally occurring compounds contained in a different 
variety of food and beverages, such as wine. Due to their strong 
antioxidant activity, they are able to reduce oxidation processes caused 
by free radicals.

"We consider these data to be a major finding - de Lorgeril concludes - 
opening a new window in the field of cardiovascular prevention. Beyond 
the alcohol issue, our results raise crucial questions regarding the 
effects of polyphenols on lipids (both in blood and cell membranes) and 
possibly of lipids on polyphenols".

The IMMIDIET study

Funded by the European Union under Key Action 1: Food, Nutrition and 
Health QLK1-CT-2000-00100, IMMIDIET aims to acquire fundamental 
knowledge in the field of cardiovascular disease, especially regarding 
the interaction between genetics and lifestyle.

At the core of the study there is an important episode of Italian 
migration: Belgium, a country that became the new home for thousands of 
Italians, mostly from the Abruzzo region, who came to work in the mines. 
Many of those emigrants didn't come back to Italy but remained in their 
new country. Some of them married a Belgian partner. Their genes 
remained the same, of course, but how much "Italy" is still there in 
their diet? And how much did they transmit it to their spouses? 
Moreover, how many Italian emigrants assimilate dietary habits of the 
country in which they were guests? In this framework, the role of 
genetic factors and lifestyle can be assessed to explore new ways in 
prevention of cardiovascular diseases.

To carry on the research, married couples have been recruited in three 
European areas: South-East London in England, Limburg in Belgium and 
Abruzzo in Italy. In the first phase of the study the couples involved 
were formed by people from the same area, Italians married with Italians 
(in the Abruzzo region), Belgians married with Belgians (in the Limburg 
area) and English married with English (in the South-East part of London)".

The second phase of IMMIDIET recruited mixed Italian–Belgian couples to 
understand if, acquiring dietary habits from Abruzzo, the Belgian 
partner changed his own risk regarding heart diseases.

###

IMMIDIET PARTNERS

Scientific coordinator:

Licia Iacoviello
Laboratory of Genetic and Environmental Epidemiology, Research 
Laboratories, "John Paul II" Center for High Technology Research and 
Education in Biomedical Sciences, Catholic University, Campobasso - Italy

Participants:

Jozef Arnout
Center for Molecular and Vascular Biology, Katholieke Universiteit, 
Leuven - Belgium

Frank Buntinx
Department of General Practice, Katholieke Universiteit, Leuven - Belgium

Francesco P. Cappuccio
Clinical Sciences Research Institute, University of Warwick Medical 
School, Coventry – United Kingdom

Pieter C. Dagnelie
Department of Epidemiology, NUTRIM Subdivision of Nutritional 
Epidemiology, Maastricht University - The Netherlands

Michel de Lorgeril
Nutrition Vieillissement et Maladies Cardiovasculaires, UFR de Medecine, 
La Tronche, Grenoble - France

Vittorio Krogh
Nutritional Epidemiology Unit, National Cancer Institute, Milan - Italy

Alfonso Siani
Unit of Epidemiology and Population Genetics, Institute of Food Sciences 
CNR, Avellino - Italy
-- 
Kathrynne Holden, MS, RD
"Ask the Parkinson Dietitian"  http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
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